Granny made these and every time I make them I think of her. Hope you enjoy them! Serve these with your favorite burrito or fajita recipe!

Kim
Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, stir together the flour and cornmeal. Add baking powder and salt, and mix together well. Stir in water to form a crumbly dough. Work dough with your hands until it holds together.

    Advertisement
  • On a floured surface, knead dough until smooth. Divide dough into 10 to 12 pieces. Roll each into the shape of a ball. Cover lightly with saran wrap and let rest for 10 to 15 minutes.

  • Flatten each piece of dough by hand, then roll into a 8 to 9 inch round.

  • Heat a large skillet over medium heat. Lightly grease the hot pan, and place one tortilla in the pan. Cook tortilla until light brown, turning to ensure equal browning. Repeat with remaining tortillas.

Nutrition Facts

112.5 calories; 2.9 g protein; 23.9 g carbohydrates; 0 mg cholesterol; 232.3 mg sodium. Full Nutrition

Reviews (74)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/16/2005
Hey folks my boyfriend's Mexican grandmother makes about 5 dozen tortillas a week. She takes an afternoon to make them: to keep dough from drying out during the rolling process first form all the dough balls and pat them down into thick circles with your hands set them next to one another on the counter and cover with a damp dish towel. She cooks the rolled out tortillas on a flat cast iron circular plate that I think she popped out of the top of an old cast iron stove. She just places the circle on top of a burner and then cooks the tortillas on top of that. I bought a cast iron skillet since it seems that the cast iron is important. Read More
(288)

Most helpful critical review

Rating: 2 stars
02/11/2011
These were good but not quite what I had hoped. This may have been something I did wrong but for some reason these turned out very stiff after letting them achieve the slightest browning. If I pulled them off the pan before they turned stiff you could taste that they were not done. Any suggestions? Read More
(39)
89 Ratings
  • 5 star values: 33
  • 4 star values: 23
  • 3 star values: 10
  • 2 star values: 12
  • 1 star values: 11
Rating: 5 stars
04/16/2005
Hey folks my boyfriend's Mexican grandmother makes about 5 dozen tortillas a week. She takes an afternoon to make them: to keep dough from drying out during the rolling process first form all the dough balls and pat them down into thick circles with your hands set them next to one another on the counter and cover with a damp dish towel. She cooks the rolled out tortillas on a flat cast iron circular plate that I think she popped out of the top of an old cast iron stove. She just places the circle on top of a burner and then cooks the tortillas on top of that. I bought a cast iron skillet since it seems that the cast iron is important. Read More
(288)
Rating: 4 stars
05/29/2005
Great recipe! Tip for those with dry tortillas: remember the older your flour and cornmeal get, the more liquid they will need to get the right consistency for the dough. Freshly ground flour/cornmeal will need less liquid. If 1 cup of water produced a dry tough dough, next batch try using an extra tablespoon of water and see if your results are better. Good luck, thanks to the original poster for this recipe! Read More
(179)
Rating: 5 stars
01/28/2007
If you are looking for the flavor of corn or flour tortillas this is not for you. They are dry due to the corn. I made a burrito with them. Very good reminded me of a tamale. Very easy to make. Those that have had problems with them you need to keep the dough moist and knead it very well. After rolling the balls of dough I covered with a very hot moist towel while they sat 15 min. Rolled out easier than pie crust (be sure you use very little flour to roll them). When I browned them I once again covered with a moist hot towel. Everyone liked them especially with a fruit jam spread on them. Read More
(108)
Advertisement
Rating: 4 stars
02/23/2009
By adjusting I made the perfect tortillas. 2.5 cups flour and only 1/2 cup cornmeal. 3 Tbsp.oil 1 tsp. salt 1 Tbsp. baking powder 1 cup water. Rest 10 min. These rolled out perfectly and made 10. Less cornmeal they didn't fall apart. Read More
(94)
Rating: 2 stars
02/10/2011
These were good but not quite what I had hoped. This may have been something I did wrong but for some reason these turned out very stiff after letting them achieve the slightest browning. If I pulled them off the pan before they turned stiff you could taste that they were not done. Any suggestions? Read More
(39)
Rating: 5 stars
10/05/2005
Fantastic! Great taste! Used whole wheat flour instead of white. It wasn't working for me to press them out between wax paper like I usually do with my tortilla press for another recipe I use so I used 2 pieces of a ziplock bag (cut apart). Then it worked beautifully! I'll make 'em again! Simple! Thanks for the recipe! Read More
(36)
Advertisement
Rating: 5 stars
02/09/2005
These were really good! I used a cast iron skillet heated on high to cook and that works better than a skillet. Watch out though they cook really fast. Also I waited a little to long during the "resting" period to roll out and it dried out a little so I just wet my fingers a little with some warm water and rubbed a little on them before rolling and that worked pretty well. Family really liked them. Thanks! Read More
(35)
Rating: 4 stars
04/11/2003
This was excellent very quick and easy with delicious results. Am going to try adding flavourings next time perhaps chilli cheese or tomato & coriander (cilantro)? Read More
(30)
Rating: 4 stars
03/21/2006
This is a very easy recipe. To me it's like really thin cornbread. My kids had them for a snack. I hadn't even finished cooking them when they were asking for them and they really enjoyed them. DH who does not like cornbread thought they were pretty good. I like tortillas that do not break when you roll them and the way I made these they did break but not too bad. I usually check the reviews to see if someone suggests an adjustment to the recipe but I didn't this time so I made the recipe exactly as written. I may make them again. Read More
(23)